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Big Buy: Chicken Sausages

chicken sausage

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by Samantha Seneviratne
from Fine Cooking #105, pp. 18-19

You love these links because they’re tasty, come in a variety of flavors, and are already fully cooked, which means you can get dinner on the table quickly. But how to use up several pounds of them without risking sausage fatigue? Here are three great recipes—a pasta salad with grilled veggies, an indulgent panini, and an Indian-inspired sauté with a tangy fruit chutney—that are so different and delicious you’ll wish you had bought more.

Chicken sausage recipes:

Sautéed Sausages and Cabbage with Apricot-Mango Chutney Caramelized Onion, Gruyère, and Sausage Panini
Sautéed Sausages and Cabbage with Apricot-Mango Chutney  

Caramelized Onion, Gruyère, and Sausage Panini

Orzo Salad with Grilled Broccolini and Sausage The big buy:

What: Cooked chicken sausage links (vacuum-packed) in a wide variety of flavors.

How much: 3- to 4-lb. packages.

How to store: Tightly wrap any uneaten chicken sausages in clean plastic wrap. Store in the refrigerator for up to three days, or freeze for up to four months.

Orzo Salad with Grilled Broccolini and Sausage

Choose Your Flavor
Chicken sausages are available in many varieties, and the recipes here will work with just about any flavor you choose. We think the sautéed sausages with cabbage slaw and fruit chutney are a great match for a sweet or hot Italian-style link, and the orzo salad is delicious with roasted red pepper and garlic flavored sausage. Apple or roasted garlic sausages are a perfect match for the panini.

Photos: Scott Phillips


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